| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices
- 4 tablespoons salted butter, melted
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray, for the bundt pan
- 3/4 cup Italian seasoning breadcrumbs
- 1/2 cup finely chopped white onion
- 1/2 cup basil pesto
- 1/2 cup ketchup
- Kosher salt and freshly ground black pepper
- 2 large eggs, beaten
- 2 pounds meatloaf blend (ground beef, pork, veal)
- 1 cup ketchup
- Kosher salt and freshly ground black pepper
- 2 tablespoons hot sauce
- 1/2 cup chopped fresh parsley
Instructions
- For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
- For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
- In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
- Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
- Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
- For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 451 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 28 g |
| Cholesterol | 156 mg |
| Sodium | 909 mg |
Reviews
Melody G, she unmolded the meatloaf , just as you would a bundt cake, onto a pan that can go back into the oven. Then she laid the potatoes on top of the loaf, and it does not go back into the bundt pan, it just goes back into the oven topped with the potatoes. I guess if there was any juice left over from cooking, it was still in the bundt pan, but I wouldn’t worry about that because it’s not really needed for the sauce…in fact it would be mostly grease ( which would be good, but it’s still grease). I have not made this yet but going to try it tonight in a regular loaf pan because I like the idea of the pesto in meat loaf. And a baked potato or mashers because I would be dangerous with a mandolin. lol
im confused, you take the meatloaf out of bundt pan. layer the potatoes inside and cook. now when and how does the meatloaf go back in ??? if you look at the picture the potatoes are on top, instructions are not clear to me. would like to try this, looks good. thanks
Tried this for the first time today and it is excellent. This is definitely a keeper. Thank you Sunny Anderson!
This was delicious. I only used about 1/4 of the ketchup and used jarred marinara for the rest. (Not a big ketchup fan) I’m not sure why other reviewers had problems, but maybe they didn’t rest the meat long enough?? The potatoes weren’t too brown so I put under broiler for about 2 minutes and it was great!
Not a fan of this meatloaf. The potatoes did not get crispy enough, they were soggy, and they fell off the side of the loaf. Also like other reviews the meat crumbled when trying to drain the fat out of the pan.
I took this to a new level! Instead of layering the potatoes around the outside, I mashed them and placed them inside the center of the bundt when I flipped it over. Cooked for another 30 minutes and had twice-baked potatoes inside the meatloaf! Made this a few times and it has not fallen apart. Hubby loves it and dogs love any left-overs!
Easy and cheap to make. Taste great!
The meatloaf fell apart while I was tilting the bundt pan to drain some of the liquid to reserve for the glaze, and there was not enough of it not even for a 1/4 cup. I cooked it for the time indicated on the recipe but it tasted like the mix had not cooked all the way, and ended up getting all the leftover and putting it in a loaf pan and cooking it for another 30 minutes. Taste was not bad but the execution was poor. It would have been easier to have suggested a loaf pan and have cooked it there – the potato slices were a good idea and tasted good. Overall good idea but bad execution even following the instructions. I would like for Sunny herself to respond back as to what may have gone wrong with this recipe. I am a huge fan of the Kitchen Show and paying for the Food Network App which I love using.
Pesto is among my least favorite foods as it comes on way too strong. However, in this recipe, the pesto is quite subtle, and really makes for a delicious meatloaf. I am ditching my old meatloaf recipe in favor of this one! I had no problems with prep, and the dish makes a very nice presentation when you make it in the bundt pan. Top marks from my family.
My son loved this, but for me, not my cup. The meat separated when I tried to drain the fat, it ended up too crumbly (I did not overcook) — and it was not as tasty as I’d anticipated (tho the sauce was great). I used my homemade pesto but it was only a very subtle flavor. Meh. Not making again. (The only detour I made was using ground lamb along w pork & beef). Note: you don’t need a very large russet; sm-med will do.